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Crockpot Pierogi Casserole With Kielbasa

Crockpot pierogi casserole with kielbasa is an easy, layered comfort-food bake where frozen pierogis soften into a creamy, cheesy casserole. Browning the kielbasa first adds savory depth before slow-cooking with cheddar and a tangy sour cream sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 930
Ingredients Equipment Method Notes

Ingredients
  

Casserole base
  • 2 can (16 oz) frozen potato and cheese pierogis Use frozen for best texture and easy layering.
  • 1 lb kielbasa Slice into rounds.
  • 1 onion Dice the onion.
  • 3 garlic Minced garlic cloves.
  • 1 can (10.5 oz) cream of chicken soup Cream soup forms the savory sauce.
  • 1 cup chicken broth Use to thin the sauce.
  • 1 cup sour cream Adds tang and creaminess.
  • 2 cup shredded sharp cheddar Divide into 1 cup for mid-cook and 1 cup for the final melt.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • green onions For serving.
  • sour cream Extra for serving.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown and mix
  1. Brown the kielbasa rounds in a skillet over medium-high heat until lightly browned, then set aside.
  2. Whisk the cream of chicken soup, chicken broth, sour cream, garlic powder, and onion powder until smooth, then season with salt and pepper to taste.
Layer in the crockpot
  1. Layer the frozen potato and cheese pierogis and the browned kielbasa rounds in the Crockpot.
  2. Pour the cream sauce over the layers, then scatter the diced onion and minced garlic over the top.
  3. Top with 1 cup of shredded sharp cheddar.
  4. Cook on Low for 3-4 hours or High for 2 hours, until the pierogis are tender and the cheese is partially melted.
Finish and serve
  1. Scatter the remaining shredded cheddar over the top, then cook on High for 15 minutes until fully melted.
  2. Serve hot with green onions and extra sour cream.

Notes

For easier layering, keep the pierogis frozen until you add them to the Crockpot so they don’t stick together. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in the microwave or on the stovetop until hot and creamy. Freezing is not recommended because pierogis and sour cream can change texture after thawing. Dietary swap: use a reduced-fat sour cream and/or reduced-fat cheddar to lower calories while keeping the creamy sauce.